You guys! I finally made something from this book. It was the 'mock eel' strips. I'm lazy/poor so I used all burdock instead of a combination of burdock and lotus root. It made a tasty addition to my bento lunch yesterday.

Later this week I plan on making this fried tofu/hijiki thing that I forget the name of, as well as the steamed matcha muffins.

I just got this, and I've got the other Japanese vegan cookbook linked in this thread. I haven't made anything from either book yet. The Kansha book is beautiful and fun to read, and both look like they have excellent recipes. I am excited. The recipe that appealed to me most visually: pompom sushi. So pretty. But lots of plastic wrap! I'm intrigued by the not eel recipe and by the vwg recipes, and I can't wait to play with the yuba scrambly stuff. I have some dried yuba that is bunched, though, and I don't quite know what to do with it.

Tonight I made the braised daikon (cut out oil and cut down sugar). I didn't have yuzu, but I prefer spicy things so I just sprinkled with crushed chiles.

I also made the tofu scramble with greens (I used chard). I made the tofu in the deglazed daikon pan, so that infused it with some really good flavour. I thought this was going to be too bland for my liking, but it actually really hit the spot. I should mention that I didn't use silken tofu, I used regular firm tofu.

_________________I like my bagels like I like my men - big and covered with earth balance & nooch. - Bunniee

the mixed vegetables with thick fried tofu (or whatever the exact title is):I wanted to use up some veggies that I had lingering in my fridge, so I used broccoli, bell pepper, and carrot. Instead of the pre-fried tofu, I just used some dry fried tofu. This was okay. I didn't wait for it to cool down all the way like she suggest, so maybe it would have been better if I had. While I certainly didn't mind eating it, it's probably not something I would rush to make again.

broth-steeped kale rolls:I used collards for this. My filling had shredded dry fried tofu, carrot, the sliced up kombu, and the collard stems. I ended up dipping this in a soy-teriyaki sauce, which isn't what she suggests at all. I found them a bit bland on their own without the sauce, but I think they would be good in something like the miso oden in the book (I haven't made that yet).

_________________I like my bagels like I like my men - big and covered with earth balance & nooch. - Bunniee

I made the udon soup with vegetables & tofu and the warm mushroom somen recently. Both delicious. I also made sweet simmered black beans to add to breakfast-y baked goods for protein - tasty, but they took forever and made my (too small) apartment smell funny.